Hope you will love this unique plant based curry recipe. I love Kabocha Squash probably more than any squash. I would eat just about any squash from that zucchini, to butternut squash, to acorn squash, delicata, or pumpkin. Kabocha squash has a dark green outer skin, with bumps that look like wart or something. It's not real pretty to look at. But it actually keeps well in your pantry for months, or in a dry dark area like a root cellar, if you have one. It's actually my favorite squash in terms of flavor and texture. I combined it with creamy coconut milk, and curry, to make a warm, savory meal for a cool winter day. Nothing warms you up like a bowl of soup on a cool day, and curry is no exception. Combined with some steamed rice, this is a hearty meal, that is entirely plant based.
Serafina Hikes 